Description
This Slow Cooker Chicken Tortilla Soup is a dump-and-go crockpot meal made with juicy chicken, beans, and tomatoes. With just 5 minutes of prep, it’s a hearty, flavorful family favorite topped with crispy tortilla strips and all your favorite toppings.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
Crispy Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
To Add at the End:
- 2 tablespoons fresh lime juice
Optional Toppings:
- Easy guacamole
- Chopped cilantro
- Avocado
- Mexican cheese blend
- Sour cream
- Sliced jalapeños
Instructions
1. To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
2. Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during cooking.
3. While the soup is cooking, make the crispy tortilla strips by preheating the oven to 400°F.
4. Add the tortilla strips to a rimmed baking dish, along with oil and a pinch of salt. Toss to combine.
5. Bake until golden and crisp, about 8-10 minutes, tossing halfway through. Transfer to a paper towel-lined plate to cool.
6. When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
7. Add the shredded chicken back to the slow cooker along with the lime juice, stirring to combine.
8. Taste and adjust with more salt or lime juice if needed.
9. Serve hot, topped with crispy tortilla strips and your favorite optional toppings.
Notes
For quicker prep, use store-bought tortilla chips instead of homemade strips.
Customize toppings to your preference—add cheese, sour cream, or avocado.
Leftovers store well in the fridge for 3–4 days or freeze for up to 2 months.
This recipe is great for meal prep and reheats beautifully.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 355
- Sugar: 7g
- Sodium: 784mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 73mg